I was a bit frustrated with the difficulty of the other Blue Apron recipe I tried last week, but this one was much easier! This casserole (though not quite as fancy as the one they show) was tasty and we got 4 servings out of it instead of 2. Let’s get cookin!
If you’re not using Blue Apron to get this, you’ll need:
3/4c red rice blend
2 cloves garlic
1 head cauliflower
1 1/2tbsp capers (we skipped these because I don’t think the boyfriend can eat them)
1/4tsp crushed red pepper flakes (I also added some chili powder for more spice)
1/3c Panko breadcrumbs
2tbsp grated pecorino cheese
3oz fontina cheese
First up, wash your hands and the fresh veggies, and preheat the oven to 475F. Then, set a large pot of water (with a smudge of salt in it) on high and leave to boil. While that’s heating up, grate the fontina cheese. This cheese is a bit soft, so you can save your fingers by eating the chunks too small to grate and too large to drop in. It takes a bit to grate that, but once that’s done, set it aside and break the cauliflower into florets. I think it’s easier to break cauliflower than cut it, so that’s what I do.
Once the cauliflower is in florets, toss it with a little olive oil and chili powder. Lay that out evenly on a cookie sheet and pop it in the oven for 7-12 minutes. Once it looks roasted and is easy to puncture with a fork, take it out.
After your cheese is grated, and probably mid-cauliflower breaking, your water should be boiling. Drop in the red rice mixture to cook. Keep it at boiling; this will take 25-28 minutes.
Once your cauliflower is in the oven, put about 2tbsp olive oil on a nonstick pan and heat it on medium. Roughly chop your garlic and the white end of the scallion, and drop them in. Be careful; the hot oil meeting the vegetables may sizzle. Once those are nice and fragrant (usually a minute or less) add the spinach. You want to mix it well, so take your time. Don’t cover it; that will speed up the process too much and most of your ingredients will become cold while your rice cooks.
To the spinach add the red pepper flakes. When your cauliflower is done roasting, leave the oven on. Drain the cooked rice, turn off the stove, and return it to the pot. Then add the butter and half of the grated fontina, and chili powder if you’re looking for extra spice. Then, add (and mix) your spinach and cauliflower.
Put the whole mixture into a casserole baking dish. Top with breadcrumbs and both of the cheeses. Cook that at 475F for 10-11 minutes, then let it stand for 2 minutes.
Voila! You’ve made an incredibly tasty and relatively fancy meal. It was less convoluted than the last recipe, and I didn’t feel it needed as many changes. The only thing I changed was the chili powder and serving size, and I’m happy with those decisions.
I think this is a great recipe, and I enjoyed making it. I didn’t feel overwhelmed at any point, which was nice, and I felt good serving this. I think if the recipe were doubled, it would make a great meal for dinner parties and potlucks.
All images and recipes depicted are copyright of their respective owners.